Step 1

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Large dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Quarter and deseed the lemon.

Step 2

2 Roast the carrots Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.

Step 3

3 Cook & mash the potatoes Meanwhile, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Step 4

4 Cook the pork Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Step 5

5 Make the sauce & serve your dish Meanwhile, in a bowl, combine the sour cherry spread, mustard, and 1 tablespoon of water; season with salt and pepper. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and roasted carrots. Top the pork with the sauce. Serve the remaining lemon wedges on the side. Enjoy!

Step 6

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Large dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Quarter and deseed the lemon.

Step 7

2 Roast the carrots Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.

Step 8

3 Cook & mash the potatoes Meanwhile, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Step 9

4 Cook the pork Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Step 10

5 Make the sauce & serve your dish Meanwhile, in a bowl, combine the sour cherry spread, mustard, and 1 tablespoon of water; season with salt and pepper. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and roasted carrots. Top the pork with the sauce. Serve the remaining lemon wedges on the side. Enjoy!